Sweet Potato Cider Cupcake with Marshmallow Frosting Recipe : Directions For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. In a bowl, combine flour with remaining dry ingredients. Fill the cupcake liners three-quarters full with batter. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes.
For the pecans: Preheat the oven to 350 degrees F. Melt the butter in a bowl in the microwave. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl.
I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in. Mingmakescupcakes.yolasite.
Gimme S’more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. But the thing is, s’mores don’t have to be reserved for special outdoorsy occasions. If you get creative enough you can squeeze them into your daily food pyramid just about anywhere. 34 Comments on “Gimme S’more.” Leave a Comment. Triple Berry Pie (It's diVine!) This recipe is for one double-crust 9" pie. To get a flaky crust, the key is COLD. I refrigerate all of my ingredients about 30 minutes prior. At the very least, make sure the butter and water are both cold. Ingredients: 2 1/2 cups all-purpose flour 1 tsp. salt 2 Tbsp. granulated white sugar 1 cup unsalted butter, cold and cut into small pieces 1/4 - 1/2 cup ice water Combine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with).
Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Turn the dough out onto your work surface and divide in half. Take one disc and roll it out onto your floured work surface until about 12" in diameter. Take the second disc, and roll it out as above. In the meantime, continue on to the berry filling. Mint Chocolate Chip Cookies Recipe. Dessert Recipes.